Vegetable Tagine Recipe
A vegetarian African recipe with carrots (gajjar), potatoes (aloo), parsnip. Ready in 1h 10m, serves 8.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste
- 2
To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste
- 3
Keep aside
- 4
Heat oven to 150 degree centigrade
- 5
Grease a baking casserole with olive oil
tablespoons extra virgin olive oil(2)tablespoons extra virgin olive oil(5) - 6
Chop all vegetables roughly into chunks
- 7
Pour the remaining olive oil over the vegetables along with salt and mix well
tablespoons extra virgin olive oil(2)salt - to tastetablespoons extra virgin olive oil(5) - 8
Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned
- 9
Add the chermoula paste mix well
- 10
Add prunes and water, mix and place it back into the oven
prunes(10) - 11
Cook for about 45 to 55 minutes until all vegetables and spics comes together
- 12
Once done and the desired consistency is reached, remove from oven
- 13
Sprinkle mint leaves and serve it with couscous
mint leaves (pudina) - few for ganishcoriander (dhania) leaves(1/2 cup) - 14
Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Vegetable Tagine Recipe
A vegetarian African recipe with carrots (gajjar), potatoes (aloo), parsnip. Ready in 1h 10m, serves 8.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste
- 2
To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste
- 3
Keep aside
- 4
Heat oven to 150 degree centigrade
- 5
Grease a baking casserole with olive oil
tablespoons extra virgin olive oil(2)tablespoons extra virgin olive oil(5) - 6
Chop all vegetables roughly into chunks
- 7
Pour the remaining olive oil over the vegetables along with salt and mix well
tablespoons extra virgin olive oil(2)salt - to tastetablespoons extra virgin olive oil(5) - 8
Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned
- 9
Add the chermoula paste mix well
- 10
Add prunes and water, mix and place it back into the oven
prunes(10) - 11
Cook for about 45 to 55 minutes until all vegetables and spics comes together
- 12
Once done and the desired consistency is reached, remove from oven
- 13
Sprinkle mint leaves and serve it with couscous
mint leaves (pudina) - few for ganishcoriander (dhania) leaves(1/2 cup) - 14
Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine
About this recipe
A vegetarian African recipe with carrots (gajjar), potatoes (aloo), parsnip. Ready in 1h 10m, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
